Macaroni and Many Cheeses


At the end of their wine-and-cheese parties, cheese experts Helen Jane Hearn and Natalie Wassum gather any leftovers to make this incredible mac and cheese later in the week.

Macaroni and Many Cheeses
Photo: © James Baigrie
Total Time:
35 mins
4 to 6

This macaroni and cheese recipe, based on one from Marion Cunningham's The Supper Book, works beautifully with any semi-hard cheese but is particularly good with a blend of French Mimolette, aged Dutch Gouda, and American Vella dry Jack. A fine layer of Italian Parmigiano-Reggiano forms a crunchy topping.


  • 2 cups elbow macaroni

  • 4 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 3 cups milk

  • Salt and freshly ground pepper

  • 2/3 cup freshly grated Parmigiano-Reggiano cheese

  • 2 cups mixed shredded semihard cheeses, such as Mimolette, aged Gouda and Vella dry jack (1/2 pound)


  1. Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.

  2. Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.

  3. Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.

Make Ahead

The cheese sauce can be refrigerated for up to 2 days. Reheat thoroughly before adding the macaroni.

Suggested Pairing

A ripe Grenache is bold enough to stand up to this rich mac and cheese.

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